Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 lg onion, chopped

  3. 3 med carrots, chopped

  4. 10 cloves garlic, chopped

  5. 3 boneless chicken thighs, chunked

  6. 4 cups low sodium broth

  7. 1/2 tsp turmeric

  8. 1 cup dried mung beans

  9. 1 cup dried quinoa

  10. 1/2 cup chopped parsley plus

  11. 2 tbsp for garnish

  12. 2 green onions, green parts chopped separately from white

Instructions Jump to Ingredients ↑

  1. Heat oil over medium heat until sizzling. Add onions and cook until they begin to soften. Add carrots and brown. Add garlic and cook until fragrant. Add mung beans and stir to coat in oil. Add chicken, turmeric, and broth. Bring to a boil. Simmer for 30 minutes. While ingredients cook, cover quinoa in water and soak for 30 minutes. Add quinoa, parsley, and chopped white parts of green onions and simmer for 15 minutes. Remove quinoa from heat and let sit for five minutes with the lid on. It is important to use chicken thighs, as they do not dry out during the cooking process. To make this into a side dish, simply omit the chicken.


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